Instructions: In a large pot of lightly salted boiling water, cook broccoli 5 minutes, until crisp-tender. Rinse under cold water; drain.

In dry skillet over medium heat, toast sesame seeds 5 minutes, until golden and fragrant. Transfer to small plate to cool.

In large bowl, combine soy sauce, vinegar, oil and sugar substitute and mix well. Add broccoli and half the sesame seeds and toss well. Marinate at room temperature at least 30 minutes, stirring occasionally. Before serving, sprinkle broccoli with remaining sesame seeds.

This recipe yields 8 servings.

Description: "This salad keeps well in the refrigerator for up to 2 days. To turn it into a main course, add sliced cooked chicken or pork."

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